Wash mango and peel the skin.

In a saucepan, add 2 cups of water, peeled whole mangos, turmeric powder and salt.

Cook till the mango becomes soft.

Grind grated coconut, mustard seeds and green chilli into a fine paste.

Add this paste to the cooked mango.

Keep the saucepan covered for 10 minutes in low flame, till the coconut paste cooks through.

Beat the yoghurt in a mixer, so that there are no lumps in it.

Add this to cooked mango and coconut sauce and after 3 minutes turn the stove off, and stir for few more minutes, to prevent curdling of yoghurt.

FOR SEASONING :In a frying pan heat oil and add mustard seeds, wait for the seeds to crack and then add slices of shallots, curry leaves and red chilli.

When the shallots becomes brown, add chilli powder and fenugreek powder and turn off the stove.

Pour this on to prepared curry.